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prep time
10 min
cook time
10 min
ready time
20 min
Keto Autumn Vegetable Medley
There is so much delicious and colorful produce that is in peak season, come Autumn! Many of it can be enjoyed while on the keto diet. This recipe avoids any squash, but the other seasonal vegetables are bright, juicy, and flavorful. A pinch of nutmeg really sets the tone for a chilly atmosphere.
Jessica L.
Net Carbs
3.2 g
Fiber
2.8 g
Total Carbs
6.1 g
Protein
2.2 g
Fats
6.3 g
83 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Baby Carrots
2 ounce
Brussel Sprouts by Great Value
3 ounce
Cauliflower, Raw
4 ounce
Kale
2-¼ ounce
Butter
2 tablespoon
Salt
0.5 teaspoon
Black Pepper
0.5 teaspoon
Italian Seasoning
1 teaspoon
Garlic Powder
0.25 teaspoon
Onion Powder
0.25 teaspoon
Spices Nutmeg Ground
¼ tsp
Recipe Steps
steps 4
20 min
Step 1
Prepare all the vegetables first. Give the carrots a small chop. Quarter the brussel sprouts, removing any hard bottoms. Chop the cauliflower. You can chop the kale or simply rip it up with your hands, removing the stem.Step 2
Melt the butter in a large skillet over medium-low heat. Toss in the carrots, sprouts, and cauliflower. Leave the kale aside. Coat the veggies in the butter, then cover with a lid and cook on low for about 5 minutes. The firmer vegetables should be tender and the brussel sprouts should be bright green.Step 3
Sprinkle all the seasonings over the skillet. Then, place the kale on top. Replace the lid, then let the kale cook down on its own for 2-3 minutes on a low heat. Remove the lid, and continually stir and cook the ingredients until the kale has cooked down significantly and the vegetables have browned edges.Step 4
Serve hot!
